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These little gems changed my appetizer game forever. I stumbled upon this recipe during a summer party crisis and now my Cream Cheese Stuffed Mini Peppers are the first thing to disappear at every gathering. They're a breeze to make with just four ingredients and look absolutely gorgeous on any table. The best part? You can serve them chilled for that perfect crunch or warm them up for melty deliciousness.
What Makes This Recipe Special
Trust me your kitchen will become everyone's favorite spot with these peppers. I love making them because they fit every dietary need without even trying. They're naturally low carb gluten free and won't break the bank. Plus they taste amazing whether you serve them straight from the fridge or warm from the oven. The combo of creamy filling and sweet peppers gets me every time.
My Shopping List
- Mini Sweet Bell Peppers: I grab a big bag of these colorful cuties when they're on sale. They stay fresh for ages in the fridge.
- Cream Cheese: My secret is using whipped cream cheese it spreads like butter.
- Cheddar Cheese: Always grate your own the pre shredded stuff just doesn't melt the same.
- Everything Bagel Seasoning: This magical mix adds so much flavor with zero effort. I keep a jar right by my stove.
Let's Make These Together
- Get Those Peppers Ready
- Slice them in half and scoop out the seeds. Give them a quick pat with paper towels.
- Create the Magic Filling
- Mix your cream cheese cheddar and bagel seasoning until smooth. I like using my stand mixer for this.
- Fill Em Up
- Spoon that creamy filling into each pepper half. No need to be too fancy here.
- Time to Enjoy
- Pop them in your mouth right away or warm them up. I love them baked at 350°F for 15 minutes. In a hurry? 3 to 5 minutes in the air fryer works wonders.
Switch Things Up
Some nights I get creative with the filling. My latest obsession is whipped ricotta with fresh basil. Goat cheese adds amazing tang and brie makes them feel super fancy. Crumbled bacon takes these to a whole new level. I've even tried them with spicy Italian sausage when I'm feeding a crowd of meat lovers.
Kitchen Secrets
After countless batches I've learned a few tricks. Whipped cream cheese is your best friend and a piping bag makes filling them so much easier. Always dry those peppers really well nobody likes soggy bottoms. Play around with the seasonings until you find your perfect blend.
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Ways to Serve
These peppers have saved me at last minute parties and fancy dinner gatherings alike. They look stunning on a cheese board and pack perfectly in lunch boxes. I always make extra because somehow they vanish faster than I can put them out.
Storage Tips
Keep your stuffed peppers fresh in the fridge for up to 3 days in a good container. Want them to last longer? Store the filling and peppers separately. This way the peppers stay crisp and you can fill them whenever you need a quick snack.
Common Questions From My Kitchen
What's different about baby bells and mini sweets? Mini sweets are my go to for snacking and appetizers. They're smaller and sweeter than baby bells which work better for cooking.
Best way to clean the peppers? Cut them in half and use your knife to scrape out the seeds. A gentle tap on the cutting board knocks out any stubborn ones.
Hot or cold better? Honestly both are amazing. Cold ones have this wonderful crunch while warm ones get all melty and cozy. I usually serve them both ways at parties.
Time Saving Tips
I often prep these the night before a party. For cold appetizers they'll keep beautifully in the fridge for 24 hours. If you're serving them warm wait to bake until your guests arrive. That way the cheese is perfectly melted and gooey.
More Party Favorites
If these peppers made you happy you'll love these crowd pleasers too: Charcuterie Skewers that look fancy but take minutes to make, Baked Brie Puff Pastry Bites because melted cheese is always a winner, Buffalo Chicken Flatbread for those who like it spicy. These never fail to impress at any gathering.
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Frequently Asked Questions
- → Can I make these stuffed peppers ahead of time?
- You can prepare these peppers up to 24 hours in advance. Store them covered in the refrigerator until ready to serve cold or heat them just before serving.
- → What's the best way to store leftover stuffed peppers?
- Keep leftover stuffed peppers in an airtight container in the fridge for up to 3 days. The peppers might get slightly softer over time but will still taste great.
- → Can I use different cheese combinations?
- You can definitely customize the cheese mixture to your taste. Try using different cheese combinations like mozzarella, pepper jack, or goat cheese for variety.
- → Why are my peppers watery when cooked?
- Excess moisture can come from overcooking the peppers. Stick to the recommended cooking times and temperatures to keep the peppers crisp-tender and prevent water release.
- → What can I use instead of everything bagel seasoning?
- You can replace everything bagel seasoning with a mix of sesame seeds, dried garlic, dried onion, and salt. Italian seasoning or taco seasoning also work well as alternatives.